UC-NRLF 


SB    S7b    MD3 


&MI^ 


^irvl'^^iNy/'     .:. 


UNIVERSITY 

OF 


THE    ART 


OF 


BLENDING  AND  COMPOUNDING 


LIQUORS  AND  WINES 


SHOWING  HOW  ALL  THE  FAVORITE  BRANDS  AND  VARIOUS  GRADES  OP  WHISKEYS 

BRANDIES  WINES  AC   &C  ARE  PREPARED  BY  DEALERS  AND    RECTIFIERS 

FOR  THE  TRADE      GIVING  DIRECTIONS  FOR  MAKING  ALL  THE 

INGREDIENTS   USED   IN   THEIR  PREPARATION 


AND    VALUABLE    INFORMATION    CONCERNING 

WHISKEYS  IN   BOND 


BY  JOSEPH  F 


NEW    Y  o  K  K 
DICK    &    FITZGERALD    PUBLISHERS 

18    ANN     STREET 


P  Lo 


Copyright  1885, 
DICK    &    FITZGEEALD. 


CONTENTS. 


PAGK. 

INTRODUCTORY  REMARKS 7 

WHISKEY  IN  BOND 10 

Government  Outage 11 

Computation  of  the  Tax 12 

Distillery  Values 13 

FRUIT  JUICES,  FLA^RI^S;  &c.,  FOR  WHISKEYS 14 

Macerating  Apparatus 15 

Prune  Juice fco .  0 16 

Peach  Juice 16 

St.  John's  Bread  Extract 16 

Raisin  Extract 16 

Tea  Extract  17 

Bourbon  Oil 19 

Rye  Oil 19 

Cognac  Oil 20 

Rum  Ether 20 

Rum  Essence..  20 

Beading  Oil 21 


4  CONTENTS. 

PAGE. 

FACTITIOUS  WHISKEY,  GRADES  1  TO  5 21 

BLENDED  BOURBON  WHISKEYS,  GRADES  6  TO  11 25 

BLENDED  RYE  WHISKEYS,  GRADES  12  TO  17 28 

HINTS  TO  WHISKEY  BUYERS 32 

AGE  or  WHISKEY 34 

IMPORTED  LIQUORS 35 

FRENCH  BRANDY 37 

Imitation,  Grades  1  and  2 38 

Blendings,  Grades  3  to  7 39 

IRISH  AND  SCOTCH  WHISKEYS 41 

Imitations,  Grades  1  to  3 41 

HOLLAND  GIN 42 

Imitation,  Grade  1 : 42 

Mixtures,  Grades  2  to  4 43 

RUMS,  DOMESTIC  AND  IMPORTED 44 

Mixtures,  Grades  1  to  5 45 

APPLE  AND  PEACH  BRANDIES 47 

Apple  Essence 48 

Peach  Essence 48 

CHERRY  WHISKEY,  OR  KIRSCHENWASSER 49 

PRUNE  WHISKEY,  OR  ZTVETSCHENWASSER 49 

WINES 50 

ESSENCES,  &c.,  FOR  WINES  AND  CORDIALS 51 

Essence  of  Logwood 51 

Extract  of  Kino 52 

Essence  of  Malvey  Flower 52 

Extract  of  Ginger 52 


CONTENTS.  5 

PAGE. 

ESSENCES — Continued. 

Essence  of  Strawberry 53 

Red  Coloring 53 

Yellow  Coloring 53 

Essence  of  Rose 53 

Essence  of  Chocolate 54 

Essence  of  Curayoa 54 

Essence  of  Benedictine 54 

Essence  of  K'dmmel 55 

Essence  of  Lemon 55 

Essence  of  Celery 55 

Essence  of  Anisette 56 

Essence  of  Jamaica  Ginger 56 

Essence  of  Peppermint 56 

Essence  of  German  Bitters 57 

COMPOUNDING  WINES 57 

Port  Wine 58 

Sherry  Wine 58 

Claret  Wine 58 

CORDIALS 59 

Ginger  Brandy 59 

Blackberry  Brandy,  3  Grades 60 

Cherry  Brandy 62 

Strawberry  Cordial 62 

Raspberry  Syrup 63 

Lemon  Cordial  6 '* 

Lavender  Cordial.. .  63 


6  CONTENTS. 

PAGE. 

CORDIALS— Continued. 

Rose  Cordial 64 

Chocolate  Cordial 64 

Cura^oa 64 

Maraschino..  65 

Benedictine  Cordial 65 

Old  Tom  Gin 65 

Berliner  Kiimmel 66 

Anisette  Cordial 66 

Rock  and  Rye 66 

Rock,  Rye  and  Celery 06 

Rum  Punch 67 

German  Bitters 67 

Cocktail  Bitters . .  .68 


THE    ART    OF 

BLENDING  AND  COMPOUNDING 
LIQUORS. 


INTRODUCTORY  REMARKS. 

It  is  a  generally  well  understood  fact  that 
the  thirsty  individual  who  takes  his  glass  of 
whiskey  at  any  of  even  the  first-class  public 
bars,  saloons  or  parlors,  does  not  know  what 
he  drinks.  The  proprietor  who  purchases, 
and  the  bartender  who  dispenses,  the  liquors 
are  probably  also  in  the  same  blissful  state 
of  ignorance.  Very  few  persons,  outside  of 
those  engaged  in  the  wholesale  trade,  under- 
stand what  is  meant  by  blending  and  com- 
pounding liquors. 

The  moment  a  barrel  of  liquor  leaves  the 


8  INTKODUCTOKY   REMARKS. 

bonded  warehouse,  the  first  thing  thought 
of,  and  done,  is  to  reduce  its  cost.  The 
blender  knows  how  to  make  the  bonded 
liquor  produce  a  profit  of  25  to  50  per  cent, 
on  the  amount  he  paid  for  it,  and  frequently 
a  great  deal  more. 

For  the  changes  made  by  these  cheapen- 
ing processes  neither  the  saloon-keeper  nor 
his  bartender  is  responsible;  they  can  only 
offer  for  sale  what  they  are  able  to  purchase. 
The  purchaser  accepts  the  liquors  he  buys 
for  what  they  are  represented  to  be. 

The  profits  derived  from  this  system  of 
blending  and  mixing  must  be  very  great, 
judging  from  the  large  commissions  that  a 
rectifier  is  able  to  allow  his  agents  for  the 
sale  of  his  products,  amounting,  sometimes, 
to  $20  and  $30  per  barrel,  and  even  more. 

The  object  of  this  work  is  to  give  the  dis- 
penser of  liquors  thorough  and  practical  in- 
formation, by  which  he  will  be  enabled  to 


INTRODUCTORY    REMARKS.  9 

compound  and  blend  liquors  for  his  own 
purposes,  and  thus  secure  the  additional 
profit,  and  at  the  same  time  produce  as  good 
an  article  as  the  market  affords — if  not  better. 

The  methods  and  receipts  contained  in 
this  work  are  all  given  by  one  who  has  been 
in  that  line  of  business  for  many  years,  and 
they  are  substantially  those  in  general  use  at 
the  present  time.  The  cost  value  noted  for 
each  product  is  closely  reckoned,  and  will 
only  vary  in  a  trilling  degree  as  the  market 
price  of  the  ingredients  employed  may  fluctu- 
ate from  time  to  time;  but,  as  the  trade  rates 
for  the  manufactured  liquors  generally  follow 
those  fluctuations,  the  margin  of  profit  will 
remain  about  the  same. 

If,  however,  there  should  be  no  desire  on 
the  part  of  the  purchaser  to  manufacture 
liquors  for  himself,  still  the  information 
afforded  here  will  enable  him  to  judge  of  the 
actual  value  of  the  goods  he  buys. 


10  WHISKEY  IN  BOND. 

WHISKEY  IN  BOND. 

All  whiskeys,  as  soon  as  they  are  distilled, 
are  placed  under  the  supervision  of  a  Govern- 
ment Agent  in  a  bonded  warehouse,  where 
they  are  permitted  to  remain  stored  for  three 
years,  if  not  sooner  withdrawn. 
•  Before  a  permit  is  granted  for  the  with- 
drawal of  whiskey  from  bond,  a  tax  of  90 
cents  per  gallon  of  proof  spirits  must  be  paid. 

As  the  bonded  warehouses  are  usually 
heated  so  as  to  keep  a  uniform  temperature 
of  about  90°  Fahrenheit  all  the  year  round, 
there  is  a  natural  shrinkage  in  the  contents 
of  every  barrel. 

This  shrinkage  or  outage  is  mainly  due  to 
the  absorbtion  and  evaporation  of  the  water, 
and  the  consequence  is  an  increase  in  the 
proof -strength  of  what  remains  in  the  barrel, 
so  that  at  the  end  of  three  years,  although 
the  outage  may  be  considerable,  the  actual 


WHISKEY  IN  BOND.  1 1 

loss  of  proof -liquor  will  not  be  much,  if  any, 
over  four  gallons. 

The  following  table  will  show  the  probable 
outage  of  each  barrel,  with  the  increase  of 
proof,  and  Government  allowance  at  the  ex- 
piration of  each  six  months;  it  being  under- 
stood that  a  barrel  when  placed  in  bond 
contains  45  gallons. 

TABLE  OF  OUTAGE,  GOVERNMENT  ALLOWANCE, 
AND  GAIN  IN  PKOOF,  EACH  SIX  MONTHS. 

Government          Proof  Wine  Above 

Allowance.         Gallons.  Qallow.  Proof. 

6  IJ  435  44        3  per  ct. 

12  3  42  43J       5     do. 

18  45  42  43        5     do. 

24  55  41  425       7     do. 

30  65  39  42        9     do. 

36  75  38  41      12     do. 

There  will  be  usually  during  three  years 
a  shrinkage  of  10  to  12  gallons  in  the  con- 
tents of  each  barrel,  and  the  increase  in  the 


12  WHISKEY  IN  BOND. 

percentage   of  proof  of  the  remaining  con- 
tents will  be  from  16  to  18  per  cent. 

The  tax  for  withdrawal  at  the  end  of  three 
years  is  computed  in  the  following  manner  : 

When  a  barrel  of  whiskey  is  placed  in 
bond  it  contains  full  45  gallons  usually  rather 
over ;  it  would  probably,  in  three  years, 
suffer  a  shrinkage  of  12  gallons  ;  at  the  same 
time  the  increase  of  proof  of  the  remainder 
would  be  about  16  per  cent. 

Original  bulk,  say  45£  gallons. 
Shrinkage,  12       do. 

Leaving,  332  Wine  gallons. 
16%  of  33^  =     5J  Increase  of  proof. 

38g  Gallons,  proof. 

On  which  the  tax  of  90  cents  per  gallon 
has  to  be  paid,  amounting  to  $34.95.  In 
some  cases  it  may  be  that  the  shrinkage  is 
greater  than  12  gallons,  but  in  that  case  the 
holder  suffers,  not  the  government. 


WHISKEY  IN  BOND. 


13 


In  order  to  give  a  general  idea  of  the  value 
of  the  whiskeys  produced  by  the  leading 
distilleries,  the  following  table  is  offered, 
showing  the  average  market  price  per  gallon 
when  newly  distilled  and  first  placed  in  bond, 
and  subject  to  a  tax  of  90  cents  per  gallon 
when  withdrawn : 


RYE   WHISKEY. 

Hainesville, 

Gibson, 

Dougherty, 

Guggenheimer, 

Monticello, 

Mount  Vernon, 

BOUHBON   \VHISKET. 

Me  Bray  er, 

Monarch, 

Atterton, 

Mallingly, 

Crow, 


Price 
in  bond. 

.65 
.70 
.05 
.70 
.60 
.65 


Distillery. 

West  Virginia, 
Philadelphia, 

do, 

Pittsburgh, 
Baltimore, 
West  Virginia, 


Office. 

Philadelphia,  Pa. 

do. 

do. 

Pittsburgh,  Pa. 
Baltimore,  Md. 
Philadelphia,  Pa. 


.65 

.60 
.50 
.40 
.40 


Frankfort,  Ky.,  Louisville,  Ky. 

Owensboro,  Ky.,  Owensboro,  Ky. 

Cynthiana,  Ky.,  Louisville,  Ky. 
Louisville,  Ky.  do. 

Lexington,  Ky.  do. 

It  is  only  in  the  very  highest  grades  of 
blended  liquors  that  the  products  of  the 
foregoing  distilleries  are  used  in  any  large 
proportion.  The  lower  grades  are  made  up 
more  or  less  with  spirits,  which  cost  from 
$1.10  to  $1.25  per  gallon,  tax  paid,  and  this 


14  FRUIT    JUICES    AND    FLAVORINGS. 

is  where  the  compounder's  profit  begins.  It 
will  be  shown,  further  on,  how  these  spirits 
may  be  employed  to  produce  the  different 
grades  of  liquors  at  the  prices  required. 


FRUIT    JUICES    AND    FLAVORINGS. 

All  newly -distilled  liquors  and  spirits  have 
a  rough  and  pungent  taste,  which  must  be 
remedied  before  they  can  be  used  as  bever- 
ages. This  is  done  by  fruit- juices  or  flavors, 
which  are  mainly  alcoholic  extracts  of  fruits 
or  other  substances,  and  are  employed  in 
certain  proportions  to  counteract  the  raw 
taste  of  the  new  spirits. 

These  extracts  may  be  prepared  with  very 
little  difficulty,  and  generally  better  and 
cheaper  than  they  can  be  purchased  ready- 
made,  for  in  these  days,  articles  used  only 
for  the  purposes  of  adulteration  are  them- 


FRUIT   JUICES    AND    FLAVORINGS.  15 

selves  largely  adulterated  and,  in  the  case  of 
fruit-extracts  especially,  often  factitious. 

A  very  simple  apparatus  may  be  made, 
which  will  answer  every  purpose. 

Procure  a  barrel  of,  say,  40  gallons  ca- 
pacity ;  about  four  inches  from  the  bottom 
insert  a  tightly-fitting  false  bottom,  pierced 
with  a  considerable  number  of  holes  about 
a,  quarter  or  a  third  of  inch  in  diameter  ;  fit 
a  faucet  in  firmly,  below  the  false  bottom, 
and  the  macerating  tub  is  ready  for  use. 

The  ingredients  to  be  macerated  should 
be  well  bruised,  and  placed  in  the  barrel, 
and  the  fluid  used  poured  on  them  and  the 
whole  allowed  to  macerate  together  for  not 
less  than  three  days,  and  as  much  longer  as 
possible.  If  these  general  directions  are 
properly  carried  out,  the  following  extracts 
will  be  all  that  can  be  desired.  Smaller 
quantities  may  be  made  by  using  smaller 
proportions  of  each  ingredient. 


16  FKUIT    JUICES    AND    FLAVORINGS. 

PRUNE   JUICE. 

Macerate,  Prunes,  100  Ibs. 

Raisins,   25    " 
with  proof  Spirits,     30  gals, 
and     Water,       1\     " 

PEACH  JUICE. 

Macerate,  Dried  Peaches,  100  Ibs. 

Dried  Apples,      25  " 
with  Proof  Spirits,      40  gals. 

ST.    JOHN'S    BREAD    EXTRACT. 

Macerate,  St.  John's  Bread,  100  Ibs. 

Dates,  25    " 

with  Proof  Spirits,          40  gals. 

RAISIN   EXTRACT. 

Macerate,  Raisins,  200  Ibs. 

Liquorice  Root,      4  " 
with  Spirits,  40  gals. 


tJNi 


FEUIT   JUICES    AND    FLAVORINGS.  17 

TEA    EXTRACT. 

Macerate,  Green  Tea,    25  Ibs. 

Currants,     100   " 
with  Spirits,          40  gals. 

The  flavoring  extracts  just  described  are 
all  used  in  every  rectifying  establishment, 
although  the  fact  is  surrounded  with  a  great 
deal  of  secrecy  on  the  part  of  the  rectifiers. 
There  is  nothing  injurious  in  any  of  these 
extracts,  and  this  recommends  their  use  above 
all  others  ;  they  are  harmless  and  efficient 
aids  both  to  the  liquors  and  to  the  pocket. 

The  same  cannot  be  said  of  other  com- 
pounds sometimes  used  for  the  same  purpose 
in  the  very  cheapest  grades,  and  they  should 
never  be  employed  for  two  very  efficient 
reasons  :  — 

First  —  They  are  poisonous  in  their  char- 
acter. 


18  FKUJT    JUICES    AND    FLAVOKINGS. 

Second — Their  effects  on  the  liquor  are  not 
permanent. 

Fusel  Oil  of  Corn,  compounded  with  Sul- 
phuric Acid,  Sulphate  of  Copper,  Oxalic 
Acid,  Chloroform,  Acetate  of  Potash,  Ammo- 
nia, &c.,  &c.,  cannot  be  considered  either  at- 
tractive or  wholesome. 

The  rectifier,  who  conducts  his  business 
at  all  honestly,  takes  great  pains  to  extract 
all  the  fusel  oil  from  the  liquors  which  pass 
through  his  hands,  and  it  seems  utterly 
incomprehensible  why  the  same  injurious 
substance  should  be  afterwards  introduced 
under,  perhaps,  a  still  worse  form  than  before. 

Nevertheless,  they  are  frequently  used, 
and  the  formulaa  for  preparing  these  cheap 
flavors  are  given,  leaving  their  use  to  the 
choice  of  those  who  will. 


FKUIT  JUICES    AND    FLAVORINGS.  19 

BOURBON    OIL. 

Take       Fusel  Oil,  64  ounces. 

Acetate  of  Potassium,         4     do. 
Sulphuric  Acid,  4     do. 

Dissolve  Sulphate  of  Copper,  \     do. 

and  Oxalate  of  Ammonium,        \     do. 
each  in  Water,  4     do. 

Add  Black  Oxide  of  Manganese,  1     do. 
Place  them  all  in  a  glass  percolator  and  let 
them  rest  for  12  hours.     Then  percolate  and 
put  into  a  glass  still,  and  distill  half  a  gallon 
of  the  Bourbon  Oil. 

RYE   OIL. 

Take  Fusel  Oil,  64  ounces. 

(Enanthic  Ether,  8      do. 

Chloroform,  8      do. 

Sulphuric  Acid,  8  do. 

Add  Chlorate  of  Potassium,  2  do. 
Dissolved  in  Water,  8  do. 
Place  in  a  glass  still  and  distill  64  ounces. 


20  FRUIT    JUICES    AND    FLAVORINGS. 

COGNAC    OIL. 

Take  Oil  of  Cocoa-nut  melted,  16  ounces. 

Sulphuric  Acid,  8  fluid  ozs. 

Mix ;  and  when  cool,  add 

Alcohol,  16  ounces. 

Distill. 

RUM    ETHER.  H/y^( 

Take  Black  Oxide  of  Manganese,   2  ounces. 

Pyroligneous  Acid,  4  do. 

Mix ;  and  add 

Alcohol,  32  do. 

Sulphuric  Acid,  4  do. 

Place  in  a  glass  retort,  and  distill  over  32 
ounces. 

RUM   ESSENCE. 

Rum  Ether,  32  ounces. 

Acetic  Ether,  32     do. 

Butyric  Ether,  8     do. 

Extract  of  Saffron,  16     do. 
Oil  of  Birch,  I    do. 


FRUIT    JUICES    AND    FLAVORINGS.  21 

This  last  is  first  cut  in  sufficient  95% 
alcohol. 

This  is  the  Rum  Essence  of  Commerce 
and  is  sold  at  $32  per  gallon. 

BEADING   OIL. 

Take  Oil  of  Sweet  Almonds,  48  ounces. 

Add  Sulphuric  Acid,  12     do. 

When  cool,  neutralize  with  Ammonia  (26° 
Baume),  and  then  dilute  with  double  the 
volume  of  proof  Spirits.  The  Sulphuric 
Acid  must  be  chemically  pure. 

This  is  used  to  put  an  artificial  bead  on 
inferior  liquors  ;  it  is  virtually  an  Oleate  of 
Ammonia,  and  deleterious. 


FACTITIOUS  WHISKEY. 

The  different  grades  of  whiskeys  here 
given  commence  with  No.  1 ,  the  lowest,  and 
increasing  in  quality  with  their  numbers. 


22  FACTITIOUS    WHISKEY. 

GKADE    NO.   1. 

The  lowest  grade  of  whiskey  in  the 
market  is  generally  composed  of  the  follow- 
ing ingredients  : 

Spirits,  32  gallons. 

Water,  16      do. 

Sugar  Coloring,    4  ounces. 
Beading  Oil,          1     do. 
The  Sugar  Coloring,  or  Caramel,  is  harm- 
less and  can  be  obtained  from  any  druggist. 

This  grade  is  about  65%  proof,  and  costs 
the  rectifier  75  cents  per  gallon.  It  is  sold 
to  the  jobbers  at  90  cents,  and  to  the  saloon 
proprietors  for  $1.50. 

The  proof  strength  of  this  may  be  in- 
creased to  70°,  80°,  or  higher,  the  cost  and 
price  being  in  proportion. 

GKADE  NO.  2. 

This  quality  is  generally  made  by  adding 
to  Grade  No.  1  either  the  Oil  of  Rye,  or  Oil 


FACTITIOUS    WHISKEY.  23 

of  Bourbon,  making  the  result  Rye  Whiskey, 
or  Bourbon,  as  the  case  may  be.  This  in- 
creases the  value  five  to  ten  cents  on  the 
gallon. 

GRADE  NO.  3. 

This  is  also  a  cheap  article,  and  consists  of 
Spirits,  45  gallons. 

Prune  Juice,  I  do. 
Sugar  Coloring,  4  ounces. 
As  the  Prune  Juice  reduces  the  proof  2  to 
3%,  the  value  will  not  advance  more  than 
five  cents  per  gallon.  In  all  these  grades  one 
ounce  of  Beading  Oil  is  added  to  the  barrel. 
The  reason  for  it  is,  that,  although  the  recti- 
fier may  sell  this  article  at  full  proof,  the 
jobber  may  add  water,  which  would  other- 
wise destroy  the  effect  of  the  Beading  Oil. 
This  is  important,  as  these  low  grades  are 
sold  by  appearance  and  without  any  particu- 
lar reference  to  quality. 


24  FACTITIOUS    WHISKEY. 

GRADE    NO.  4. 

Spirits,  45  gallons. 

Prune  Juice,  \     do. 

New  England  Rum,        £     do. 
Coloring,  4  ounces. 

Beading  Oil,  1     do. 

This  will  cost  $1.25  per  gallon. 

GRADE   NO.  5. 

Spirits,  45  gallons. 

Prune  Juice,  \    do. 

St.  John's  Bread  Extr.    \     do. 

New  England  Rum,        \    do. 

Coloring,  4  ounces. 

Beading  Oil,  1     do. 

Syrup  or  Glycerine,       8     do. 
This  will  cost  $1.28  per  gallon. 
Glycerine  is  often  used,  but  it  is  not  ad- 
visable  to   do    so.      It  imports   a    velvety 
smoothness  at  first,  more  so,  perhaps,  than 
syrup,  but  it  soon  turns  bitter. 


\gjtll 

BLENDING    BOURBON    WHISKEYS.  25 

BLENDING  BOURBON  WHISKEYS. 

GRADE   NO.  6. 

Spirits,  40  gallons. 

Mallingly  Whiskey,   5     do. 
Peach  Juice,  \     do. 

Coloring,  4  ounces. 

This  will  cost  $1.30. 

This  grade,  and  those  that  follow,  are  based' 
upon  more  or  less  genuine  whiskey,  and  the 
judicious  blending  of  the  different  brands. 

GRADE  NO.  7. 

Spirits,  30  gallons. 

Mallingly  Whiskey,  5  do. 
Atterton  do.  5  do. 
Peach  Juice,  \  do. 

Coloring ,  4  ounces. 

This  blend  will  cost  $1.38  per  gallon. 


26      BLENDING  BOUKBON  WHISKEYS. 
GBADE  NO.  8. 

Spirits,  30  gallons. 

McBrayer  Whiskey,  5     do. 

Monarch,  5     do. 

Peach  Juice,  \     do. 

Coloring,  4  ounces. 

This  blend  of  brands  will  cost  $1.43  per 
gallon.  The  increase  in  the  price  being  en- 
tirely due  to  the  superior  brands  employed. 

GKADE  NO.  9. 

Spirits,  20  gallons. 

Monarch  Whiskey,    10     do. 

Mallingly       do.         10     do. 

Peach  Juice,  \     do. 

Coloring,  4  ounces. 

The  increased  proportion  of  fine  whiskeys 
will  raise  the  cost  of  this  grade  to  $1.50  per 
gallon. 


BLENDING   BOURBON   WHISKEYS.  27 

GRADE   NO.  10. 

Spirits,  10  gallons. 

McBrayer  Whiskey,      10     do. 
Monarch       do.  10     do. 

Mallingly      do.  10     do. 

Coloring,  2  ounces. 

This  will  cost  $1.65  per  gallon. 

GRADE   NO.  11. 

McBrayer  Whiskey,    20  gallons. 

Mallingly      do.  20     do. 

Monticello  (Rye),          5    do. 

Prune  Juice,  2     do. 

This  is  considered  the  finest  of  all  grades, 
as  it  contains  no  spirits,  but  an  excellent 
blend  of  genuine  whiskeys.  It  will  cost 
$1.90  per  gallon. 

The  first  five  of  the  foregoing  grades  are 
simply  spirits,  and  will  remain  so  ;  it  is 
therefore  unnecessary  to  attempt  to  improve 


28  EYE   WHISKEYS. 

them  by  age  ;  but  all  the  other  grades  should, 
after  mixing,  be  tiered  away  in  barrels  on 
the  highest  floor,  and  allowed  to  remain  three 
months  before  using. 


RYE  WHISKEYS. 

The  common,  cheap  grades  of  Rye  Whis- 
key, are  made  of  spirits,  with  coloring,  and 
the  addition  of  Rye  Oil  (see  page  19),  and 
branded ' '  Rye  Whiskey  "  Their  preparation 
is  sabs  tan  tially  the  same  as  given  under 
Grades  Nos.  1,  2,  and  3,  and  need  not  be 
repeated  here. 

The  following  grades  have,  all  of  them,  less 
or  more  genuine  whiskey  in  their  composi- 
tion : 

GRADE  NO.  12. 

Spirits,  40  gallons. 

Hainesville  Whiskey,    5     do. 


EYE    WHISKEYS.  29 

Tea  Extract,  \  gallon. 

Coloring,  4  ounces. 

Beading  Oil,  1     do. 

This  grade  will  cost  $1.30  per  gallon. 

GKADE   NO.  13. 

Spirits,  35  gallons. 

Hainesville  Whiskey,    5     do. 
Gibson  do.          5     do. 

Tea  Extract,  \     do. 

Coloring,  4  ounces. 

This  grade  will  cost  $1.40  per  gallon. 

GRADE   NO.    14. 

Spirits,  30  gallons. 

Hainesville  Whiskey,    5     do. 
Gibson  do.          5     do. 

Dougherty        do.   -      5     do. 
Tea  Extract,  \    do. 

Coloring,  3  ounces. 


30  BYE   WHISKEYS. 

The  increased  proportion  of  genuine  whis- 
keys will  raise  the  cost  of  this  grade  to$l  .50 
per  gallon. 

GBADE  NO.    15 

Spirits,  25  gallons. 

Guggenheimer  Whiskey,  10      do. 

Hainesville  do.  10      do. 

Tea  Extract,  \     do. 

Coloring,  2  ounces. 

This  makes  a  very  good  blend,  and  costs 
$1.65  per  gallon. 

GEADE   NO.    16. 

Spirits,  10  gallons. 

Guggenheimer  Whiskey,  10      do. 
Hainesville  do.         10      do. 

Gibson  do.         15      do. 

Tea  Extract,  \      do. 

Coloring,  1  ounce. 

This  contains  only  a  small  portion  of  spirits 
and  costs  $1.80  per  gallon. 


RYE   WHISKEYS.  31 

GKADE    NO.    17. 

Guggenheime^  Whiskey,  10  gallons. 

Hainesville  do.         10      do. 

Monticello  do.         25      do. 

Tea  Extract,  2      do. 

This  grade  is  a  very  fine  article,  entirely 
genuine  whiskeys,  and  judiciously  blended. 
It  costs  $1.95  per  gallon. 

It  will  be  readily  understood  that  the 
combinations  of  the  different  brands  of 
whiskeys,  with  or  without  the  addition  of 
more  or  less  spirits,  could  be  extended  almost 
indefinitely ;  but  the  grades  already  described 
will  actually  cover  all  the  varieties  in  the 
market. 

There  is  very  little  difference  between  the 
blends  of  genuine  whiskeys,  provided  that 
they  have  been  mixed  by  honest  dealers  ; 
the  Trade,  however,  have  their  peculiar 
fancies  for  certain  brands,  deeming  them 
better  than  others,  but  there  is  more  imapdn- 


32  HINTS    TO    WHISKEY    BUYERS. 

ation  than  reality  in  their  discrimination, 
from  the  fact  that  different  firms  will  make 
up  the  same  grade  of  whiskey,  arriving  at 
similiar  results,  but  not  necessarily  following 
the  same  formula,  the  main  object  being  to 
suit  the  tastes  of  the  consumers,  whose 
preference  is  usually  with  blends  of  pure 
whiskeys — when  they  can  get  it. 


HINTS  TO  WHISKEY  BUYEBS. 

In  purchasing  bonded  whiskeys,  the  buyer 
should  not  allow  himself  to  be  misled  by  the 
original  cost  of  the  liquor.  The  actual  out- 
lay incurred  while  in  bond  greatly  increases 
the  first  cost,  and  must  be  taken  into  con- 
sideration before  the  item  of  profit  can  enter 
into  the  calculation. 

The  accrued  cost  of  a  barrel  of  whiskey 
at  the  end  of  the  three  years  it  is  permitted 


HINTS   TO    WHISKEY   BUYERS.  33 

to  lay  in  bond,  and  then  withdrawn,  will  be 
about  as  follows  : 

46  gallons  at,  say,  50  cents  .       .       $23.00 

Storage  in  bond,  three  years  .      .       1.80 

Insurance  for  three  years  .       .             .35 

Compound  interest  @  6%   .  .       .        4.40 

Shrinkage     do.     4  gallons  *       .           2.00 

$31.55 

This  makes  the  remaining  42  gallons  net 
about  75  cents  per  gallon,  actual  cost.  If 
the  tax,  90  cents,  be  added,  the  price  of  the 
genuine  article  will  be  $1.65  per  gallon. 

The  same  calculation  on  46  gallons  of 
whiskey  at  70  cents,  would  show  a  cost  of 
nearly  $1.04  per  gallon  ;  or,  with  tax  added 
$1.94 — net  cost  when  withdrawn  from  bond. 

By  following  these  calculations  the  buyer 
can  judge  what  the  price  of  the  bonded 
article  should  be  approximately  when  with- 
drawn from  bond. 


34  AGE   OF   WHISKEY. 

When  purchasing  straight  goods  free,  that 
is,  already  withdrawn  from  bond  and  tax- 
paid,  the  buyer  should  be  a  first  class  judge 
of  whiskey,  because  such  goods  are  generally 
adulterated  with  continuous  spirits  which 
have  been  in  barrel  for  one  or  two  years,  and 
so  obtained  the  barrel-flavor.  This  adultera- 
tion sometimes  amounts  to  40  or  even  50%, 
if  not  more,  and  is,  of  course,  illegal ;  but 
the  Almighty  Dollar  cares  little  about  law, 
and  still  less  about  equity. 


AGE  OF  WHISKEY. 

There  is  a  general  supposition  that  the 
older  the  whiskey  the  better  it  becomes. 
This  is  not  altogether  the  fact,  as  whiskey 
that  has  been  ten  or  fifteen  years  in  the  wood 
takes  up  too  much  of  the  tannin  of  the  oak- 
barrel,  and  is  not  as  good  a  beverage  as  at 
earlier  periods.  There  is  always,  however, 


IMPORTED    LIQUORS.  35 

a  considerable  quantity  of  old  whiskey  in 
the  market,  and  it  is  generally  used  for 
blending  with  new  whiskey,  one  or  two 
gallons  to  the  barrel,  giving  the  new  goods 
the  taste  and  appearance  of  age. 

The  cost  of  keeping  whiskey  for  ten  years 
is  so  increased,  by  shrinkage  and  the  interest 
on  the  capital  invested,  that  dealers  do  not, 
as  a  general  rule,  carry  any  great  quantity  of 
it,  and  when  sold,  it  is  usually  filled  up  with 
high-proof  spirits  to  bring  it  to  the  Govern-' 
ment  gauge  and  proof. 


IMPORTED  LIQUORS. 

Imported  liquors  are  shipped  in  bond  ; 
and  when  landed,  are  taken  in  charge  by  the 
Revenue  Department  and  placed  in  bonded 
warehouses,  where  they  remain  until  the  tax 
of  two  dollars  per  gallon  is  paid  previous 
to  their  withdrawal.  The  high  rates  charged 


36  IMPOETED    LIQUORS. 

for  storage  in  bonded  warehouses  deters 
owners  from  leaving  them  there  very  long, 
and  they  are  therefore  soon  withdrawn. 

The  leading  articles  of  imported  distilled 
liquors  are 

French  Brandies. 
Scotch  Whiskeys. 
Irish  Whiskeys. 
Holland  Gins. 

There  are  numerous  brands  of  each  ;  but, 
as  is  the  case  with  domestic  whiskeys,  the 
same  goods  are  differently  branded  to  suit 
the  requirements  of  the  Trade  ;  and,  like 
whiskeys,  unless  they  are  purchased  in  bond, 
the  buyer  gets  very  little  pure  goods.  The 
average  prices  of  these  imported  liquors,  in 
bond,  vary  according  to  age. 

French  Brandies,    from  $2.50  to  $7.50. 

Scotch  Whiskeys,  from    2.00  to    4.50. 

Irish  Whiskeys,     from    2.00  to    4.50. 

Holland  Gin,  from    2.50  to    3.50. 


FRENCH  BRANDY   MIXTURES.  37 

If  to  these  cost  prices,  we  add  $2.00  tax, 
and  allow  another  dollar  for  leakage,  shrink- 
age and  other  incidents  and  accidents,  it  can 
readily  be  conceived  that  but  little  of  the  pure 
imported  article  finds  its  way  into  the  bar- 
rooms and  saloons. 

It  is  far  better  policy  and  strongly  advis- 
able for  the  brandy  consumer  to  buy  Califor- 
nia Brandies  at  $1.60,  with  90  cents  tax 
added,  making  $2.50  a  gallon,  and  so  obtain 
a  pure  article. 


FRENCH  BRANDY  MIXTURES. 

It  has  just  been  remarked  that  but  little 
pure  imported  liquors  are  likely  to  be  dis- 
pensed at  the  public  bar-rooms. 

The  French  Brandies  usually  met  with  are 
compounded  as  follows  : 


38        FRENCH  BRANDY  MIXTURES. 
GRADE  NO.  1. 

Spirits,  45  gallons. 

Cognac  Oil,  J  ounce. 

Coloring,  6     do. 

In  this,  and  in  all  cases  where  Cognac  Oil 
is  used,  it  must  be  cut  in  one  pint  alcohol  of 
at  least  90%  proof. 

This  imitation  of  French  Brandy  costs 
$1.20  per  gallon. 

GRADE   NO.  2. 

Spirits,  45  gallons. 
St.  John's  Bread  Extr.        \      do. 
Cognac  Oil,  I  ounce. 

Coloring,  6     do. 

The  Cognac  Oil  must  be  first  cut  in  one 
pint  90%  alcohol. 

This  imitation  of  French  Brandy  costs 
$1.25  per  gallon. 


FRENCH   BRANDY  MIXTURES. 
GRADE   NO.  3. 

Spirits,  40  gallons. 

French  Brandy,  5     do. 

St.  John's  Bread  Extract,  \     do. 

Oil  of  Cognac  (see  Grade  No.  1)  I  ounce. 
Coloring,  6    do. 

This  low-grade  mixture   costs  $1.50  per 
gallon. 

GRADE   NO.  4. 

Spirits,  35  gallons. 

French  Brandy,  5     do. 

California  Brandy,  5     do. 

St.  John's  Bread  Extract,  2     do. 
Cognac  Oil  (see  Grade  No.  1)     \  ounce. 

Coloring,  6     do. 

This  blend  of  brandies  costs  $1.65  per 
gallon. 

GRADE  NO.  5. 

Spirits,  30  gallons. 

French  Brandy,  15      do. 


40  FRENCH    BRANDY   MIXTURES. 

St.  John's  Bread  Extr.,      \  gallons. 
Coloring,  4  ounces. 

This  fair  mixture  of  French  Brandy  costs 
$2.50  per  gallon. 

GRADE   NO.  6. 

Spirits,  20  gallons. 

French  Brandy,  25      do. 

St.  John's  Bread  Ext.,       J       do. 
Coloring,  2  ounces. 

This  is  what  is  usually  offered   as  a  fine 
article  and  costs  $3.50  per  gallon. 

GRADE  NO.  7. 

French  Brandy,  22J  gallons. 

California  do.  22J     do. 

This  blend  of    pure  brandies  costs  $4.50 
per  gallon. 

In  addition  to  these  grades,  a  barrel   of 
California  Brandy  is  flavored  with 

Cognac  Oil,  1  drachm. 

St.  John's  Bread  Ext.,         \  gallon. 


FRENCH   BRANDY   MIXTURES.  41 

Raisin  Juice  is  sometimes,  and  preferably, 
used  instead  of  the  St.  John's  Bread  Extract. 
This  mixture  is  often  sold  as  a  genuine 
French  Brandy,  especially  when  it  is  sold 
bottled  and  cased. 


IRISH  AND  SCOTCH  WHISKEYS. 

GRADE   NO.  1. 

Spirits,  40  gallons. 

Scotch  Whiskey.        5      do. 
Oil  of  Birch,  10  drops. 

The  Oil  of  Birch  must  first  be  cut  with  one 
pint  90%    alcohol,  and  imparts  the  smoky 
flavor  peculiar  to  Scotch  Whiskey. 
This  grade  costs  $1.40  per  gallon. 

GRADE  NO.  2. 

Spirits,  30  gallons. 

Scotch  Whiskey,  15      do. 

Oil  of  Birch  (see  Grade  No.  1),  8  drops 
This  mixture  costs  $1.90  per  gallon. 


42  GINS. 

GRADE   NO.  3. 

Spirits,  22\  gallons. 

Scotch  Whiskey,  22\      do. 

Oil  of  Birch  (see  Grade  No.  1),     5   drops. 

This  makes  a  first-class  mixture  at  a  cost 
of  $2.75  per  gallon. 

Three  grades  of  Irish  Whiskey  can  be 
made  in  the  same  manner  as  the  correspond- 
ing grades  of  Scotch  Whiskey;  but  using 
Irish  instead  of  Scotch  in  the  same  propor- 
tions given,  and  omitting  the  Oil  of  Birch, 
and  the  alcohol  used  for  cutting  it. 


GINS. 

Gins  are  imported  under  various  brands  of 
Holland  Gin,  and  are  highly  adulterated 
before  they  reach  the  public  consumer, 

GRADE   NO.   1. 

Spirits,  45  gallons. 

Oil  of  Juniper  Berry,    \  ounce. 


GINS.  43 

The  Oil  must  be  first  cut  in  one  quart  90% 
alcohol. 

This  entirely  factitious  gin  cost  $1.20  per 
gallon. 

GKADE  NO.  2. 

Domestic  (Grade  No.  1)  Gin,  40  gallons. 
Holland  Gin,  5     do. 

This  grade  costs  $1.50  per  gallon. 

GRADE  NO.  3. 

Domestic  (Grade  No.  1)  Gin,  30  gallons. 
Holland  Gin,  15     do. 

This  costs  $1.80  per  gallon. 

GEADE   NO.  4. 

Domestic  (Grade  No.  1)  Gin,  20  gallons. 

Holland  Gin,  25     do. 

This  is  sold  as  a  fine  article,  and  costs 
$2.75  per  gallon. 

These  four  grades  are  the  best  that  are  in 
use,  and  command  a  much  higher  price 


44  BUMS. 

necessary  to  cover  the  heavy  expenses  of  the 
rectifying  house. 


RUMS. 

There  are  five  brands  of  Rum  in  the  mar- 
ket, two  of  which  are  domestic,  and  three 
imported. 

New  England  Rum,  Domestic. 
St.  Lawrence,    do.          do. 
Jamaica,  do.     West  Indies. 

Arrac  de  Batavia,  do. 

San  Croix  Eum,          Mexico. 
This  last  is  called  Santa  Cruz  Rum. 
The  only  brands  which  meet  with  general 
demand  are  the  Domestic  and  the  Jamaica, 
and   the  prices    of    these,   tax-paid,  are  as 
follows  : 

New  England,  $1.50. 
St.  Lawrence,  1.60. 
Jamaica,  4.50. 


BUMS.  45 

The  Domestic  brands  of  Rum  are  generally 
cut  50%  with  Spirits,  reducing  their  cost  to 
about  $1.30  per  gallon. 

Jamaica  Rum  is  graded  as  follows  : 

GRADE   NO.  1. 

Spirits,  40  gallons. 

New  England  Rum,     5     do. 
Prune  Juice,  2     do. 

Rum  Essence,  8  ounces. 

Coloring,  12     do. 

This  grade  costs  $1.25  per  gallon. 

GRADE  NO.  2. 

Spirits,  30  gallons. 

New  England  Rum,  14     do. 
Prune  Juice,  1     do. 

Ram  Essence,  8  ounces. 

Coloring,  12     do. 

This  will  cost  $1.35  per  gallon. 


46 


HUMS. 


GKADE   NO.  3. 

Spirits,  30  gallons. 

New  England  Rum,  10     do. 
Jamaica  Rum,  5     do. 

Prune  Juice,  1     do. 

Rum  Essence,  8  ounces. 

Coloring,  10     do. 

This  will  cost  $1.55  per  gallon. 

GRADE   NO.  4. 

Spirits,  25  gallons. 

New  England  Rum,  10     do. 

Jamaica  Rum,  10     do. 
Prune  Juice,  \     do. 

Rum  Essence,  8  ounces. 

Coloring,  8     do. 

This  mixture  will  cost  $1.80  per  gallon. 

GRADE   NO.  5. 

Jamaica  Rum,  25  gallons. 

New  England  Rum,  20     do. 
Coloring,  4  ounces. 


APPLE   AND    PEACH    BRANDIES.  47 

This  is  the  best  grade  and  costs  $2.75  per 
gallon. 

Rum  is  about  the  easiest  compound  in  the 
market  to  detect  adulterations  in. 

Pure  Jamaica  Rum  will  not  be  discolored 
by  the  addition  of  Permanganate  of  Potas- 
sium and  Muriatic  Acid.  Adulterated  and 
colored  mixtures  turn  yellow  under  these 
tests. 


APPLE  AND  PEACH  BRANDIES. 

These  are  exclusively  domestic  products, 
distilled  from  the  juice  of  the  fruit,  and  are 
made  principally  in  New  Jersey  and  Mary- 
land. 

As  these  liquors  command  a  high  price, 
there  is  considerable  adulteration  going  on  in 
them. 

The  newly  distilled  products  bring  from 
$2.75  to  $3.50  per  gallon,  tax-paid. 


48       APPLE  AND  PEACH  BKANDIES. 

The  articles  used  in  adulterating  are  simply 
spirits  flavored  with  Apple  or  Peach  Es- 
sence, and  are  prepared  as  follows  : 

APPLE    ESSENCE. 

Take  Fusel  Oil,  64  ounces. 

Acetic  Acid,  16     do. 

Sulphuric  Acid,  12     do. 
Valerianic  Acid,     4     do. 

Mix  ;  and  when  cool,  distill  in  a  glass  re- 
tort 64  ounces  over  ;  add  to  this— 

Butyric  Ether,  8  ounces. 

Valerianic  Ether,  8     do. 

Oil  of  Bitter  Almonds,    1     do. 

Two  ounces  of  this  Apple  Essence  is  used 
to  each  barrel  of  spirits. 

PEACH   ESSENCE. 

Take  Oil  of  Pear,  8  ounces. 

Sebacic  Ether,  16     do. 


CHERRY  AND  PRUNE  WHISKEY. 


Butyric  Ether,  8  ounces. 

Oil  of  Bitter  Almonds,     1     do. 

Alcohol,  1  gallon. 

Dissolve,  as  usual,  the  oils  in  sufficient 
90%  alcohol,  and  mix.  Eight  ounces  of  this 
Peach  Essence  is  sufficient  for  a  barrel  of 
spirits. 


CHERRY  AND  PRUNE  WHISKEY. 

Both  of  these  liquors  are  imported  from 
Germany,  where  they  are  known  under  the 
names  of  Kirschenwasser,  and  Zwetschen- 
wasser,  respectively.  They  are  imported 
only  in  small  quantities,  and  bring  twice  as 
much  as  they  are  worth,  offering  little  temp- 
tation for  adulteration. 

All  imported  bottled  and  cased  liquors  pay 
a  tax  equivalent  to  $2  per  gallon.  Imported 
wines  pay  only  40  cents  per  gallon.  Fruit 
juices,  such  as  Cherry,  Blackberry,  and 


50  WINES. 

Raspberry  Juice  come  in  under  the  head  of 
Drugs,  with  a  very  light  duty. 

The  price  of  these  juices,  of  course,  vary, 
being  dependent  upon  the  crop  each  season ; 
they  will  average  about : 

Cherry  Juice,  45  cents  per  gallon. 

Blackberry  Juice,    70     do.    do.     do. 

Raspberry     do.    1.20     do.    do.     do. 


WINES. 

Imported  wines  are  generally  blended  with 
the  cheaper  grades  of  California  wines,  or 
with  cider  which  has  been  seasoned  by  time. 

Red  wines  are  largely  adulterated  with 
Cherry  Juice,  and  coloring  matter,  and  it  is 
safe  to  say  that  it  is  good  policy  to  avoid 
foreign  wines  as  offered  in  the  market,  and 
adopt  the  domestic  products,  especially  those 
from  California,  and  both  dealer  and  consumer 


ESSENCES,  EXTKACTS,  ETC.  51 

will  have  the  satisfaction  of  obtaining  at  least 
a  genuine  article. 

But,  as  imported  wines  are  offered  and  sold 
in  considerable  quantities  in  the  Trade,  it  w  ould 
be  as  well  to  show  how  these  wines  are 
usually  prepared,  blended  and  adulterated. 

Before  entering  on  this,  however,  the 
various  preparations  used  for  these  purposes 
will  first  be  described  for  future  reference. 


ESSENCES,     EXTKACTS,     ETC.,     FOR 
WINES  AND  CORDIALS. 

ESSENCE    OF    LOGWOOD. 

Take  Logwood,  ground,  10  pounds. 
Proof  Spirits,  10  gallons. 

Let  the  mixture  digest  for  20  days,  and 
when  settled,  decant  the  clear  liquor,  or 
strain  it. 


52  ESSENCES,  EXTRACTS,  ETC. 

EXTBACT  OF   KINO. 

Take  Gum  Kino,          8  ounces. 
Alcohol,  1  gallon. 

When  the  Gum  is  dissolved,  add 
Muriatic  Acid,     I  ounce. 

ESSENCE    OF    MALVEY   FLOWER. 

Take  Malvey  Flower,  10  pounds. 
Alcohol,  5  gallons. 

Steep  for  20  days,  then  filter. 

EXTRACT    OF    GINGER. 

Take  African  Ginger,  bruised,  20  pounds. 
Proof  Spirits,  12  gallons. 

Steep  for  20  days,  then,  to  10  gallons  of 
the  above 

add,  Water,  10  gallons. 

Cs      Muriatic  Acid,  5  ounces. 

Decant  the  Liquor  and  add 

Carbonate  of  Soda,  5  ounces, 

to  neutralize  the  Acid,  and  filter. 


ESSENCES,  EXTRACTS,  ETC.  53 

ESSENCE    OF    STEAWBEEEY. 

Take    Orris  Root,          4  pounds. 
Spirits,  1  gallon. 

Butyric  Ether,     4  ounces. 
Steep  four  days,  and  filter. 

EED    COLOEING. 

Take  Cudbear,  16  ounces. 
Spirits,       1  gallon. 
Steep  for  24  hours,  and  filter. 

YELLOW   COLOEING. 

Take  Curcuma  Root,  16  ounces. 
Spirits,  1  gallon. 

Steep  for  24  hours,  and  filter. 

ESSENCE    OF   EOSE. 

Take  Oil  of  Rose  Geranium,  1  ounce. 
Attar  of  Roses,  30  drops. 

Alcohol,  •  16  ounces. 


54  ESSENCES,  EXTRACTS,  ETC. 

The  Oils  are  first  cut  with  sufficient  95% 
Alcohol. 

ESSENCE   OF    CHOCOLATE. 

Take  Cocoa  Beans,  roasted  and 

ground,  32  ounces. 

Vanilla  Bean,  1      do. 

Tonka  Bean,  2     do. 

Alcohol,  2  gallon. 

Macerate  for  four  days  and  filter. 


ESSENCE    OF 

Take  Oil  of  Orange,  sweet,    8  ounces. 
Oil  of  Lemon,  4     do. 

Oil  of  Rose,  1  drachm, 

Alcohol,  1  gallon. 

The  Oils  are  first  cut  with  sufficient  90% 
Alcohol. 

ESSENCE   OF   BENEDICTINE. 

Take  Oil  of  Orange,     8  ounces. 
Oil  of  Angelica,  2     do. 


ESSENCES,  EXTRACTS,  ETC.  55 

Chloroform,       16  ounces. 
Alcohol,  1  gallon. 

The  Oils  to  be  first  cut  with  sufficient  95% 
Alcohol. 

ESSENCE    OF    KUMMEL. 

Take  Oil  of  Carraway  Seed,  16  ounces. 
Oil  of  Anise,  2     do. 

Oil  of  Dill,  2     do. 

Alcohol,  1  gallon. 

The  Oils   first    cut  with    sufficient   95% 

Alcohol. 

ESSENCE  OP   LEMON. 

Take  Oil  of  Lemon,  4  ounces. 

Cut  with  sufficient  95%  Alcohol  to  dis- 
solve it. 

Add   Alcohol,  1  gallon. 

ESSENCE   OF   CELEEY.    ( 

Take  Celery  Boot,  16  ounces. 

Celery  Seed,  16      do. 

Vanilla  Bean,  2      do. 


56  ESSENCES,    EXTKACTS,    ETC. 

Bruise  thoroughly,  and  macerate  for  ten 
days  in 

Alcohol,  1  gallon. 

ESSENCE    OF   ANISETTE. 

Take  Oil  of  Anise,  8  ounces. 

Oil  of  Carraway,       2      do. 

Oil  of  Cardamon,       \      do. 

Alcohol,  1  gallon. 

The  Oils  cut  with  sufficient  95%  Alcohol. 

ESSENCE    OF   JAMAICA    GINGER. 

Take  Jamaica  Ginger,  crushed,  5  pounds. 

Alcohol,  1  gallon. 

Macerate  for  five  days,  and  filter. 
This  will  cost  $3.50  per  gallon. 

ESSENCE   OF  PEPPERMINT. 

Take  Oil  of  Peppermint,         8  ounces. 
Oil  of  Spearmint,  1      do. 

Alcohol,  1  gallon. 

Filter  through  Magnesia. 


COMPOUNDING   WINES.  57 

ESSENCE   OF  GERMAN  BITTERS. 

Take  Oil  of  Calamus,  4  ounces. 

Oil  of  Orange,  4      do. 

Oil  of  Wormwood,  \      do. 

Oil  of  Anise,  2      do. 

Oil  of  Cloves,  1      do. 

Oil  of  Cinnamon,  1      do. 
All  cut  with  sufficient  95%  Alcohol. 

Alcohol,  2  gallon. 

NOTE. — In  all  instances  where  cut  oils  have 
been  added  to  alcohol,  in  case  of  cloudiness 
or  milky  appearance,  the  product  should  be 
filtered  through  magnesia,  n  . 


COMPOUNDING  WINES. 

The  Port,  Sherry  and  Claret  Wines,  as 
usually  offered  for  sale,  are  compounded  in 
the  manner  explained  below. 


58 


COMPOUNDING    WINES. 


The  mixtures  given  are  those  which  repre- 
sent a  good  quality  of  the  wine,  but  there  is 
a  great  deal  in  the  market  that  is  of  an  in- 
ferior grade. 

PORT  WINE. 

Spanish  Port,  20  gallons. 

Cherry  Juice,  10     do. 
Syrup,  3     do. 

Water,  7     do. 

BoracicAcid,  2  ounces. 

Essence  of  Logwood,  8     do. 

SHEBKY  WINE. 

Spanish  Sherry,  20  gallons. 

California  Hock,  20     do. 

CLAKET  WINE. 

California  Hock,  40  gallons. 

Extract  of  Kino,  8  ounces. 

Essence  of  Malvey  Flower,  8      do. 


CORDIALS.  59 

CORDIALS. 

There  are  various  methods  of  preparing 
Cordials,  some  of  which  are  of  a  very  inferior 
grade  ;  the  opportunity  for  cheapening  these 
products  being  increased  by  the  high  flavor, 
peculiar  to  each  kind  of  Cordial,  being  gen- 
erally sufficient  to  disguise  not  only  nature 
of  the  ingredients  but  also  the  spirits  which 
are  used  in  compounding  them.  The  follow- 
ing will  yield  excellent  results,  equal  to  first 
class  goods : 

GINGER    BRANDY. 

Spirits,  20  gallons. 

Syrup,  5     do. 

Water,  10     do. 

» 

Extract  of  Ginger,  10     do. 
Tartaric  Acid,  4  ounces. 

Coloring,  4     do. 

This  will  cost  about  75  cents  per  gallon. 


60  CORDIALS. 

BLACKBERRY    BRANDY    NO  1. 

Spirits,  8  gallons. 

Cherry  Juice,         10     do. 

Prune  Juice,  2     do. 

Syrup,  6     do. 

Water,  24     do. 

Oil  of  Cinnamon,    2  drachms. 

Oil  of  Cloves,-         1     do. 

Tartaric  Acid,         4  ounces. 
The  Oils  must  first  be  cut  in  sufficient  95% 
Alcohol  to  dissolve  them. 

The  cost  will  be  about  43  cents  per  gallon. 

BLACKBERRY   BRANDY  NO.  2. 


Spirits, 

10 

gallo 

Cherry  Juice, 

15 

do. 

Prune  Juice, 

2 

do. 

Port  Wine, 

2 

do. 

Syrup, 

6 

do. 

Water, 

15 

do. 

COEDIALS.  61 

Oil  of  Cinnamon,     2  drachms. 
Oil  of  Cloves,  1     do. 

Tartaric  Acid,          4  ounces. 
The  Oils  must  first  be  cut  in  sufficient  95% 
Alcohol  to  dissolve  them. 

This  mixture  is  a  superior  article,  costing 
75  cents  per  gallon. 


BLACKBERRY    BRANDY  NO.  3. 

Blackberry  Juice,  25  gallons. 

Spirits,  15     do. 

Syrup,  6     do. 

Tartaric  Acid,          8  ounces. 

Oil  of  Cinnamon,     2  drachms. 

Oil  of  Cloves,  1     do. 

The  Oils  are  cut  with  sufficient  95%  Alcohol 
to  dissolve  them. 

This  is  the  best  Blackberry  Brandy  ;  and 
costs  $1.25  per  gallon. 


62  '   CORDIALS. 

CHERRY  BRANDY. 

Cherry  Juice,  25  gallons. 

Spirits,  15     do. 

Syrup,  6     do. 

Tartaric  Acid,  8  ounces. 

Oil  of  Bitter  Almonds,     2  drachms. 
The  Oil  is  cut  with  ^sufficient  95%  Alcohol 
to  dissolve  them. 

This  is  a  much  better  article  them  is  usually 
sold,  and  will  bear  cheapening  by  the  addition 
of  water.  It  costs  90  cents  per  gallon. 

STRAWBERRY  CORDIAL. 

Spirits,  25  gallons. 

Syrup,  10     do. 

Water,  10     do. 

Tartaric  Acid,  8  ounces. 

Essence  of  Strawberry,  16     do. 
Red  Coloring,  8     do. 

This  will  cost  about  80  cents  per  gallon. 


CORDIALS. 
RASPBERRY  SYRUP. 

Baspberry  Juice,  10  gallons.  . 
Syrup,  20     do. 

Cherry  Juice,         10     do. 
Boracic  Acid,          4  ounces. 
This  Syrup  will  cost  80  cents  per  gallon. 

LEMON   CORDIAL. 

Spirits,  25  gallons. 
Syrup,  6     do. 

Water,  14     do. 
Citric  Acid,  8  ounces. 

Essence  of  Lemon,     8     do. 
Yellow  Coloring,         8     do. 

LAVENDER  CORDIAL. 

Spirits,  25  gallons. 

Syrup,  6     do. 

Water,  14     do. 

Oil  of  Lavender  Flowers,     2  drachms. 
Cat  with  sufficient  95%  Alcohol. 
Coloring,  1  ounce. 

This  should  cost  60  cents  per  gallon. 


64  CORDIALS. 

ROSE  CORDIAL. 

Spirits,  25  gallons. 

Syrup,  6     do. 

Water,  14     do. 

Essence  of  Rose,     8  ounces. 
This  will  cost  70  cents  per  gallon. 

CHOCOLATE  CORDIAL. 

Spirits,  25  gallons. 

Syrup,  6     do. 

Water,  14     do. 

Essence  of  Chocolate,  32  ounces. 
Coloring,  2     do. 

This  will  cost  75  cents  per  gallon. 

CURAgOA. 

Proof  Spirits,  15  gallons. 

Cherry  Juice,  15     do. 

Syrup,  10     do. 

Essence  of  Curacoa,     12  ounces. 
This  is  a  fine  article,  costing  $1.90  per 
gallon. 


CORDIALS.  65 

MARASCHINO. 

Spirits,  30  gallons. 

Syrup,  10     do. 

Peach  Brandy,  5     do. 

Oil  of  Bitter  Almonds,     I  ounce. 
Cut  in  sufficient  95%  Alcohol. 
This  will  cost  $1.25  per  gallon. 

BENEDICTINE   CORDIAL. 

Proof  Spirits,  40  gallons. 

Syrup,  10     do. 

Essence  of  Benedictine,     8  ounces.  . 
Coloring,  4     do. 

This  costs  $1.60  per  gallon. 

OLD  TOM  GIN. 

Domestic  Gin,      40  gallons. 
Syrup,  2     do. 

Oil  of  Angelica,      1  drachm. 
Cut  in  sufficient  95%  Alcohol. 
This  will  cost  $1.18  per  gallon. 


66  CORDIALS. 

BERLINER  KUMMEL. 

Spirits,  40  gallons. 

Syrup,  5     do. 

Essence  of  Ktimmel,  16  ounces. 

This  gives  a  fine  article  costing  $1.05  per 
gallon. 

ANISETTE  CORDIAL. 

Spirits,  30  gallons. 

Syrup,  10     do. 

Essence  of  Anisette,      8  ounces. 
A  very  good  cordial,  costing  80  cents  per 
gallon. 

ROCK    AND  RYE. 

Rye  Whiskey,    30  gallons. 
Syrup,  10     do. 

This  will  cost  $1.50  per  gallon. 

ROCK,    RYE   AND  CELERY. 

Rock  and  Rye,         40  gallons. 
Essence  of  Celery,  16  ounces. 


CORDIALS.  67 

RUM  PUNCH. 

Proof  Spirits,  20  gallons. 

Syrup,  10     do. 

New  England  Rum,  10     do. 

Tartaric  Acid,  8  ounces, 

Essence  of  Lemon,  8     do. 

Coloring,  12     do. 
This  makes  a  fine  Punch  for  mixing  ;  it 
costs  $1.85  per  gallon. 

GERMAN  BITTERS. 

Spirits,  25  gallons. 

Syrup,  3     do. 

Water,  7     do. 

Essence  of  German  Bitters,    8  ounces. 
Coloring,  4     do. 

This  is  a  fine,  aromatic  article,  costing  only 
75  cents  per  gallon. 


68 


CORDIALS. 


COCKTAIL  BITTERS. 


Spirits, 

Bitter  Orange  Peel, 

Cinnamon  Bark, 

Cudbear, 

Canalles, 

Quassia  Chips, 

Gentian  Root, 

Grains  of  Paradise, 

Cloves  (whole), 

Colocynthin, 


30  gallons. 
8  pounds. 
8  do. 

do. 

do. 

do. 

do. 

do. 

do. 

do. 


Bruise  and  macerate  for  10  days. 
It  will  cost  about  $1.50  per  gallon. 


DICK  &  FITZGERALD, 

PUBLISHERS,  NEW  YORK. 


POST  OFFICE  BOX   2975. 


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////»/.s-  on  I.,'  In-  Writing 

L-  tti'.rs  of  Introduction 

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Form*  of  <  \n-tls 

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ing Favors 


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These  new  and  Original  Letters  have  been  written  expressly  for  this  work  in  an  easy 
and  elegant  style,  furnishing  excellent  models  which  fulfill  all  the  social,  formal  and 
business  conditions  that  occur  in  the  Correspondence  of  Ladies  who  move  in  refined 
society.  There  are  many  otherwise  highly  accomplished  ladies  who  experience  con- 
siderable difficulty  in  inditing  a  good  letter,  and  frequently  find  themselves  embarrassed 
from  a  want  of  facility  in  method  of  expression  and  proper  form;  to  them  this  work 
is  especially  adapted,  and  will  afford  them  valuable  aid  in  rendering  the  task  of  cor- 
respondence easy  and  light.  12rno.,  Cloth,  Price $1.25* 

Dick's  Mysteries  of  the  Hand ;  or,  Palmistry  made  Easy.  Trans- 
lated, Abridged  and  Arranged  from  the  French  Works  of  Desbarrolles,  D'Arpentigny 
and  De  Para  d'Hermes.  This  book  is  a  concise  summary  of  Die  elaborate  works  of  the 
above-named  authorities  on  Palmistry. 

The  various  lines  and  mounts  on  the  palm  of  the  hand,  and  the  typical  formation 
of  the  hand  and  fingers  are  all  clearly  explained  and  illustrated  by  diagrams.  The 
meaning  to  be  deduced  from  the  greater  or  less  development  of  these  mounts  and 
lines  (each  of  which  has  its  own  signification),  also  from  the  length,  thickness  and 
shape  of  the  thumb  and  fingers,  and  from  the  mutual  bearing  they  exercise  on 
each  other,  is  all  distinctly  explained. 

Complete  facility  for  instant  reierence  is  insured  by  means  of  marginal  notes  by  which 
any  point  of  detail  may  be  found  and  consulted  at  a  glance. 

By  means  of  this  book  the  hitherto  occult  mystery  of  Palmistry  is  made  simple  and 
easy,  and  the  whole  Art  may  be  acquired  without  difficulty  or  delay.  It  is  emphati- 
cally Palmistry  in  a  nutshell,  and  by  its  «se,  character  and  disposition  can  be  dis- 
cerned and  probable  future  destiny  foretold  with  surprising  accuracy.  Illuminated 
paper  cover 50  CtS. 

Dick's  Handbook  Of  Whist.  Containing  Pole's  and  Clay's  Rules  for 
playing  the  modern  scientific  game;  the  Club  Rules  of  Whist,  and  two  interesting 
Double  Dummy  Problems.  This  is  a  thorough  treatise  on  the  game  of  Whist,  taken 
from  "  The  American  Hoyle  "  which  is  the  standard  authority.  It  covers  all  the 
points  and  intricacies  which  arise  in  the  game;  including  the  acknowledged  code  of 
etiquette  observed  by  the  players,  with  Drayson's  remarks  on  Trumps,  their  use  and 
abuse,  and  all  the  modern  methods  of  signalling  between  partners.  Price 25  CtS. 

Kavanaugh's  New  Speeches  and  Dialo*rnes  >V  Youn?-  Children. 

Containing  easy  pieces  in  plain  language,  readily  understood  by  little  children,  and 
expressly  adapted  for  School  Exhibitions  and  Christmas  and  other  juvenile  celebra- 
tions. By  Mrs.  Russeil  Kavaimigh.  This  is  an  entirely  new  series  of  Recitatiousand 
Dialogues  by  this  author,  smd  lull  of  pieces,  in  her  well  known  stylo  of  lamiliar 
simplicity,  admirably  calculated  to  give  the  little  ones  additional  opportunities  to 

distinguish  themselves  before  an  audience.     lOino.     Paper  cover 30  CtS 

16mo.     Board  cover f,0  cts. 


Popular  Books  sent  Free  of  Postage  at  the  Prices  annexed. 


Dick's  duadrille  Call-Book  and  Bail-Room  Prompter.    Containing 

clear  directions  liow  to  call  out  the  figures  of  every  dance, with  the  quantity  of  music 
necessary  for  each  figure,  and  simple  explanations  of  all  the  figures  which  occur 
in  Plain  and  Fancy  Quadrilles.  This  book  gives  plain  and  comprehensive  instruc- 
tions how  to  dance  ull  the  new  and  popular  dances,  fully  describing 


The  Opening  March  or  Polonaise, 

Various  Plain  ami  Fancy  Quadrilles, 

Waltz  and  Glide  Quadrilles, 

P' am  Lancers  and  Caledonians, 

Glide  Lancers  and  Caledonians, 

Saratoga  Lancerx, 

The  Parisian  Varieties, 

The  Prince  Imperial  Set, 

S"dal  and  Basket  Quadrilles, 

Nint-Pin  and  8lar  Quadrilles. 

Gavotle  and  Minuet  Quadrilles, 


March  and  Cheat  Qua.iril  t>s, 

Favorite  Jigs  and  (.'ont.i-<i-D<in<:rx, 

Polka  and  Polka  H-d-va, 

Rf>dnva  and  Redowa  Waltz, 

Polka  Mazourka  and  Old  Style  Waltz, 

Modern  Plain   Waltz  and  Glide, 

Btston  Dip  and  Hop  Waltz. 

Five-Step  Waltz  and  Schottisch*', 

Varxovienue  and  Zulma  L'Or.entale, 

Galop  and  Deux  Temps, 

Esmeralda,  Sicilitnrie,  Danish  Dance. 


AND  OVEK  OKE  HUNDRED  FIGURES  FOR  THE    "GERMAN." 

To  which  is  added  a  Sensible  Guide  to  Etiquette  and  Proper  Deportment  in  the  Ball 
and  Assembly  Room,  besides  seventy  pages  of  dance  music  for  the  piano. 

Paper  covers  50  Ots- 

Bound  in  boards 75  CtS. 

The  American  Hoyle ;  or,  Gentleman's  Hand-Book  of  Games,    Con- 

tainiug  all  the  games  played  in  the  United  States,  with  rules,  descriptions  and  techni- 
calities, adapted  to  the  American  methods  of  playing.  By  TRUMPS.  Thirteenth 
edition;  illustrated  with  numerous  diagrams  and  engravings.  This  work  is  designed 
and  acknowledged  as  an  authority  on  all  games  as  played  in  America,  and  an  arbiter 
on  all  disputed  points  In  each  of  the  previous  editions,  the  work  was  subjected  to 
careful  revision  and  correction;  but  this,  the  THIRTEENTH  EDITION,  is  ENTIRELY  NEW, 
and  re  written  from  the  latest  reliable  sources.  It  includes  an  exhaustive  treatise  on 
Whist,  with  the  latest  essays  on  the  modern  game  by  Clay,  Pole,  Drayson,  \c.,  A:c. 
Also  a  lucid  description  of  all  the  games  now  in  vogue  in  America,  with  the  laws  that 
govern  them,  revised  and  corrected  to  conform  to  present  usages,  and  embraces  an 
elaborate  and  practical  analysis  of  the  Doctrine  of  Chances. 
l'2mo,  cloth,  536  pages $2-00 

The  Amateur  Printer ;  or,  Type-Setting  at  Home,  A  thorough  and  com- 
plete instructor  for  the  amateur  in'all  the  details  of  the  Printers'  Art,  giving  practical 
information  in  regard  to  type  ink,  paper  and  all  the  implements  requisite,  with 
illustrated  directions  for  using  them  in  a.  proper  manner.  It  teaches  how  to  set  type 
in  the  stick,  transfer  the  matter  to  the  galley  and  make  it  up  in  forms;  also  how  to 
take  proofs  and  correct  them,  showing  all  the  signs  used  by  practical  proof-readers  in 
correcting  proofs;  it  illustrates  th^  flan  of  the  type-case,  showing  the  relative  posi- 
tions of  the  compartments  alloted  to  the  type  of  each  letter,  etc.,  and  the  correct 
manner  of  replacing  or  distributing  type  in  the  case.  The  practical  instructions 
given  in  this  work  are  complete  and  so  plainly  described  that  any  amateur  can  become 
a  good  printer  by  studying  and  applying  the  information  it  contains. 
Paper  covers 25  CtS. 

The  Modem  Pocket  Hoyle.  By  "CRUMPS."  Containing  all  the  games 
of  skill  and  chance,  as  played  in  t  this  country  at  the  present  time,  being 
an  "authority  on  all  disputed  points."  This  valuable  manual  is  all  original,  or 
thoroughly  revised  from  the  best  and  latest  authorities,  and  iuchides  the  l'i\vs  and 
complete  directions  for  playing  one  hundred  and  eleven  different  games.  388  pages, 

paper  covers •  •   50  CtS. 

Bound  in  boards,  with  cloth  back 75  C'S. 

Bound  in  cloth,    ilt  side  and  back $1.25- 

The  Bartender's  Guide  •  or  How  to  Mix  all  Kinds  of  Fancy  Drink?. 

Containing  clear  and  reliable  directions  for  mixing  all  the  beverages  used  in  tEe 
United  States.     Embracing  Punches,  Juleps,  Cobblers,  Cocktails,  etc.,  etc.,  in  endless 

Variety.     By  Jerry  Thomas.     Illuminated  Paper  Covers 50  CtS. 

Bound  in  full  cloth -75ctS. 

Spayth's  Draughts  or  Checkers  for  Beginners.     This  treatise  was 

written  by  Henry  Spayth,  the  celebrated  player,  and  is  by  far  the  most  complete  and 
instructive  elementary  work  on  Draughts  ever  published.     Cloth,  gilt  side 75  CtS. 


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